: color in food
: Pdf
: Douglas B. MacDougall

Contents
List of contributors . . . . . . . . . . . . . . . . . . . . . . . . . . xi
1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
D. B. MacDougall, formerly of the University of Reading
1.1 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Part I Perceiving and measuring colour . . . . . . . . . . . . . . . . . . 7
2 The perception and sensory assessment of colour . . . . . . . . . . . 9
J. Hutchings, Consultant
2.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
2.2 Expectations and the information transfer process . . . . . . . . . . . 9
2.3 Total appearance . . . . . . . . . . . . . . . . . . . . . . . . . . 11
2.4 Viewer-dependent variables . . . . . . . . . . . . . . . . . . . 12
2.5 Scene-dependent variables . . . . . . . . . . . . . . . . . . . . . 15
2.6 The mechanics of vision . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
2.7 Colour perception . . . . . . . . . . . . . . .. . . . . . . . . . 18
2.8 Colour vision deficiency . . . . . . . . . . . . . . . . . . . . . . . 19
2.9 Sensory assessment of appearance properties . . . . . . . . . . . . . . . . 20
2.10 Panel selection, screening and training . . . . . . . . . . . . . . 21
2.11 Factors affecting panel performance . .. . . . . . . . . . . . . 22
2.12 Halo effects . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
2.13 Physical requirements for food appearance assessment . . . . . . 25
2.14 Lighting for appearance assessment . . . . . . . . . . . . . . . . 26
2.15 Appearance profile analysis . . . . . . . . . . . . . . . . . . . . . . . 28
2.16 Future trends . . . ... . . . . . . . . . . . . . . . . . . . . . . . . . 29

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